Vintage Eats Recipe: ‘Crea-Peas’

Crea-Peas is a easy-to-make, economical dish full of protein!

This name ‘Crea-Peas’ may sound like a belated Halloween treat, but it’s not.

It is, in fact, a nutritious stove-top dish that is quick and easy, economical, and tastes good! In my opinion, all of that is helpful for a anyone’s diet through the upcoming busy holiday season.

Crea-Peas is a recipe shared with me by a former co-worker, Jane Janovyak of Fort Wayne, Indiana. She is the first of several friends who have agreed to share favorite memorable recipes from their past on this blog.

Jane attributes the recipe to her mother Staff Sergeant Dorothy Bowen (seated on the right in the photo). Dorothy served in the Marines during World War II. Don’t they look great in their uniforms!

Anyone who knows me knows of my admiration for all military vets, but especially the women of World War II — 350,000 of them – who volunteered to serve.

When thousands of men were shipped overseas, this left many military positions open. Women were recruited in all branches to fill them. They did so willingly and sacrificially.

Unfortunately, I didn’t have the opportunity to interview Dorothy Bowen as she was deceased long before I began the 260 World War II interviews.

You can read more about women I did interview who served in World War II in my book Born To Be Soldiers: Those Plucky Women of WWII.

** As a further note, the American military has never had a draft for females. Every woman who has put on a uniform has chosen to do so. I think that’s outstanding!

Back to the recipe.

Jane’s nickname for this dish was a play on titles of ‘creamed peas.’

“You asked me about family recipes,” wrote Jane in an email. “I have a hard time coming up with any, because my mom usually cooked things she knew well enough to prepare without recipes. One dinner that our family had frequently was creamed peas and tuna fish.

My sister and I agree that this is comfort food at its finest. It’s quick to prepare, cheap, and tasty. We each make it fairly often as adults. Here’s my recipe, just in time for the cooler weather.”

‘Crea-Peas’

2 tablespoons butter

1 medium yellow onion, diced

1 tablespoon cornstarch

Salt and pepper

1 cup milk

1 5-oz can tuna

1 cup frozen peas, rinsed and drained

In medium saucepan, melt butter over medium heat. Add onion and saute until translucent.

Sprinkle cornstarch into pan. Salt and pepper generously, and cook just a minute.

Slowly add milk, stirring constantly. Cook until mixture begins to thicken.

Flake tuna into mixture. Add peas. Cook several minutes, until peas are hot through.

Serve over crackers, toast, or rice. A little lemon juice in the bowl will brighten it up, but it’s good without any, too.

Notes: I was afraid the peas would not cook through so I cooked them 3 minutes in the microwave before adding to the mix. I liked eating it plain, but my husband put it over his cooked eggs!

The dish I selected for the photo is a charming one that is vintage, however, I can’t read the stamp on the bottom because it is engraved so faintly. Maybe Fire King? If anyone can ID, please let me know.

**

I grew up eating creamed pea, sans tuna. It was delicious as well.

I’ve heard of something called ‘mushy peas’ but don’t think it sounds good enough to investigate. Have you eaten mushy peas?

Here is another pea recipe found in McCalls ‘Company Cookbook’ (1974):

Green Peas with Celery

¼ c. butter or margarine

2 c. sliced celery

4 lb. fresh peas, shelled

1 t. salt

¼ t. pepper

1. Slowly melt butter in large skillet with tight-fitting cover. Add remaining ingredients and 2 T. water.
2. Cook, covered, over medium heat 15 minutes or until vegetables are just tender. (I only use frozen peas so I would need to add to the cooking time)

Makes 6-8 servings.

Substitute 2 c. sliced fresh mushrooms for celery.

**

Vintage Find of the Week:

My friend Jane whose recipe is featured above gave me a precious duo of vintage kitchen toys : this adorable egg beater and toaster.

As you can see from the ruler – which was issued from a business in our area decades ago, making it also vintage – the egg beater stands only five inches tall! They are absolutely adorable! I can imagine a child playing with them and getting a good idea of what her mother or maybe a grandmother used in a much bigger version to make delicious dishes.

Here is a little information on egg beaters – I’m sure you’re all dying to know:

The first one was patented in 1856. The basic handheld rotary beater has remained virtually unchanged since it was introduced by Dover Stamping Co. in 1869.

Since then, more than 1,000 egg beaters have been patented.

The design consists of wire or flat blades attached to two small cogged wheels which in turn mesh with cogs of a larger wheel turned by a handle.

This type of beater was effective because it introduced little air into the mix. Eggs or whatever the beaters were used had a better texture.

Traditionally, one turn of the handle results in five rotations of the blades.

Who knew? Valuable information for my next pub quiz!

I loved ‘playing’ with Mom’s egg beaters when I was little because they were fun and didn’t break when I went fast! Today, I have in my just-beginning collection a couple of ‘adult’ sized beaters that are of different sizes and which I’ve displayed in my kitchen. I may try them in an upcoming recipe!

If you have a recipe from 1930s-1970s that has good memories for you, please send the recipe along with the story behind it and photos to

Kayleen Reusser at gmail dot com (all one word)

I’ll be doubling up my column from now through the end of the year because of all of the fabulous Christmas recipes I’ve found and want to share. So you can expect to see vintage recipes each Tuesday and Friday.

Happy Vintage Eating!